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High Protein Vegan Lasagna Soup

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This thick and hearty Lasagna Soup is packed with fiber plant based protein. Vegan and gluten free, is a comforting a satisfying meal in a bowl!

Close up of the lasagna soup with melted cheese on top and a silver spoon scooping it put, in a white bowl over  a white surface

One pot meals are the best. Not only they save you time and a whole lot of cleaning up, but you pretty much get everything you need in one bowl. And during the colder months, nothing beats a bowl of warm, hearty soup. If it’s packed with nutrients, even better.
We’ve seen a lot of Lasagna Soup recipes floating around the internet lately. And although we’ve never tried it before, it looks so  good, we had to give it a try. We wanted to boost its nutritional value to make it a balanced meal, so instead of using regular lasagna noodles, we added Explore Cuisine Green Lentil Lasagna Sheets. 
Made with lentil, pea and brown rice flour, these noodles pack 11 grams of protein and 3 grams of fiber per serving. They’re also certified gluten free and made with all organic ingredients.

Instead of ground beef, for this Lasagna Soup we used Portabella mushrooms, which we chopped up very small, for their rich flavor and meaty consistency. We finished it up with a couple of tablespoons of cheese ( you can choose vegan or dairy), sprinkled over the top while the soup sis still hot, for melty gooey goodness.

Birds eye view of the lasagna soup with melted cheese on top and a silver spoon, in a white bowl over a white surface, with a glass of wine in the background

Wanna make it spicy? Add a little (or a lot) of red pepper flakes

Wanna add a touch of freshness? Add a salad! This Lasagna Soup goes great with our Fennel, Blood Orange & Hazelnut Salad, 

Roasted Cauliflower and Spiced Chickpea Salad, and our Warm Blood Orange, Avocado & Pistachio Salad.

A white bowl with lasagna soup with melted cheese on top and a silver spoon, over a white surface, with a glass of wine in the background

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This is a sponsored post. All opinions are ours.
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High Protein Vegan Lasagna Soup

★★★★★ 5 from 1 reviews
  • Author: Vicky & Ruth
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
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Description

This thick and heart Lasagna Soup is packed with fiber plant based protein. Vegan and gluten free, is a comforting a satisfying meal in a bowl!

Ingredients

2 tbsp extra virgin olive oil oil

8oz portabella mushrooms, gills removed

28oz canned diced tomatoes

1/3 cup basil, chopped

2 garlic cloves, minced

28oz canned crushed tomatoes

2 tbsp nutritional yeast

1 tsp dry thyme

1 tsp onion powder

1/2 tsp salt (or to taste)

1-2 cups water or vegetable broth (see note)

6 sheets Explore Cuisine Organic Green Lentil Lasagne,  broken into small pieces

12 tbsp shredded vegan mozzarella cheese, divided (you can also use regular cheese)

Instructions

  1. Gently clean the dirt off the mushroom and chop them very small (you can use a food processor here). Heat the olive oil in a large soup pot. Add the chopped mushrooms and cook over medium high heat for 8-10 minutes, stirring often
  2. Add  the diced tomatoes, basil and garlic and continue cooking for 3-4 minutes. Add the crushed tomatoes, nutritional yeast, thyme, onion powder, salt  and water bring to a boil. Add the lasagna sheet pieces and stir well. Reduce the heat and simmer, covered, for 20 minutes
  3.  Serve the soup hot, and sprinkle 2 tablespoons of cheese on top

Notes

The amount of water added depends on how you like the consistency of the soup. For a thicker, heartier soup, add less water.

Cheese will melt differently depending on the brand you’re using. If you’re doesn’t melt over the hot soup, just pop it in the microwave for a few seconds.

Nutrition

  • Serving Size: 1 1/4 cups
  • Calories: 238
  • Sugar: 11.4
  • Sodium: 832.7
  • Fat: 9.3
  • Saturated Fat: 2.5
  • Unsaturated Fat: 4.2
  • Trans Fat: 0
  • Carbohydrates: 22.7
  • Fiber: 5.6
  • Protein: 8.5
  • Cholesterol: 0
This thick and hearty Lasagna Soup is packed with fiber plant based protein. Vegan and gluten free, is a comforting a satisfying meal in a bowl!
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    ★☆ ★☆ ★☆ ★☆ ★☆

  3. I’m making this a second time, it was so good. Hard for me to find the lasagna, though so the first time I made it with chickpea rigatoni. I was still delicious. Not sure when to add the nutritional yeast? Wasn’t too clear.
    I’ve made many other recipes from your website!

    Reply

    • Hi Merri!
      We totally forgot the nutritional yeast in the steps. Thank you for bringing it to our attention! We just corrected the recipe, the nutritional yeast is added right after adding the crushed tomatoes. So glad you’re enjoying our recipes! Thanks again 🙂

      Reply

  5. I would like to make this recipe but very curious as to what adds 832 mg of sodium? I am hypertensive and try to avoid high sodium dishes…any thoughts? Kim

    Reply

    • In order to reduce the sodium in this recipe you can buy canned tomatoes without salt, low sodium vegetable broth or use water instead and reduce the amount of salt added to the recipe. Let us know if you have any more questions.

      Reply

  6. Really excellent!!! My husband and I both thought it was better than most vegan dishes or Italian pasta dishes one might order out. Thank you! It is a keeper.

    Reply
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